COCONUT ALMOND MUFFINS

~ Julie Vose

2 c. flour
1 c. sugar
2 1/2 t. baking powder
1/2 t. salt
2 eggs
1 c. sour cream
1/2 c. melted butter
1/2 t. almond extract
1 c. coconut
1/2 c. mini chocolate chips
1/2 c. sliced almonds
additional sugar

Preheat oven to 375 degrees and grease muffin tin. In mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk eggs, then add sour cream, butter, and extract; mix until thoroughly combined. Stir egg mixture into the dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin tin with batter. Sprinkle with almonds and additional sugar. Bake for 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Makes 12 muffins.

Notes: The chocolate chips aren't bad in this, but I prefer the muffins without them. I also skip the sprinkling of sugar on top. 

I've made a dairy-free version of these with margarine instead of butter and cashew cream instead of sour cream. Kami made a healthier version of these to accommodate her family's allergies and dietary preferences, so if you're looking for an eggless version with different flours and sugars, go check out her version.